Why do you add condensed milk to Vietnamese coffee? What is the civet coffee of Vietnamese coffee?

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Traditional Vietnamese coffee: condensed milk and ice cubes are indispensable

The first step in drinking Vietnamese coffee is to add a large amount of condensed milk to the cup to balance the thick bitterness of Robusta, and condensed milk is said to be used because of economic hardship at that time, unable to add milk like the French, and replace it with low-cost condensed milk.

Next, use a Vietnamese dripping cup to drip a thick liquid of coffee. This way of making coffee has become a major feature of Vietnamese coffee, which has been spread all the way to this day.

The major features have been handed down all the way to this day.

Cheap coffee to top civets.

Vietnamese coffee beans are abundant and exported in large quantities, but unfortunately, the quality of Vietnamese coffee is different. Vietnamese coffee has become synonymous with cheap in the international market, and the selling price is low.

So the government began to look for another way out, and civet coffee is one of them.

However, civets are expensive because the production process is not easy.

The civet eats only sweet, full coffee fruit. After excretion, the digestive juice is injected into the coffee beans to help reduce the protein and bitterness of the coffee beans. In addition, the civet has a sachet on its anus, which produces musk when coffee beans pass through it.